Prep:  35 mins + 3.5 hrs refrigerating
Makes:  16 serves
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Recipe by: Lakanto
This 97% sugar-free slice is incredibly easy to make and is absolutely delicious! With its chocolate layers and white chocolate fudge filling, this healthy caramel slice is the most divine dessert all will enjoy.

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Chocolate Topped Caramel Slice
Condensed Milk
Biscuit Base
White Chocolate Fudge
Condensed Milk
  1. Whisk together milk cream and syrup in a medium saucepan over medium-low heat.
  2. Whisking often, bring to a low simmer.
  3. Continue to simmer, whisking often, until the milk has reduced by approximately half (about 30 minutes). Dilute the cornflour in 2 tablespoons of water, then add to the milk and stir for another 5 minutes until it thickens.
  4. Once reduced, remove from heat, stir in vanilla and allow to cool overnight.
Biscuit Base
  1. Line base and sides of a 20 x 30cm (base measurement) slice pan with baking paper (or a suitable baking container).
  2. Process biscuits in a food processor until finely crushed. Add butter and process until well combined.
  3. Transfer to prepared pan. Spread and press the mixture firmly over base. Place in the fridge for 30 minutes to chill.
  4. Spread melted dark chocolate over biscuit base. Place in fridge to chill.
White Chocolate Fudge
  1. Place the white chocolate in a heatproof bowl.
  2. Melt the butter in a small saucepan over low heat. Add the condensed milk and cook, stirring constantly, for 2-3 minutes or until mixture is hot (be careful not to burn the mixture as it can easily catch on the base of the pan).
  3. Pour mixture over the white chocolate. Add vanilla and stir gently until chocolate melts. Stir in peanuts. Pour over base. Place in fridge for 2-3 hours or until firm.
  1. Heat cream in a saucepan over medium heat until almost to the boil.
  2. Stir the Lakanto Baking Blend, water and Golden Malt Syrup in a saucepan over low heat for 5 minutes or until the sugar dissolves. Increase heat to high. Bring to a boil, then without stirring, brush down the side of the pan occasionally with a wet pastry brush for 12-15 minutes or until the caramel is golden. Remove caramel from the heat.
  3. Carefully stir the cream into the caramel. Return mixture to medium heat, and cook, stirring constantly, for 1-2 minutes or until smooth.
  4. Set aside for 30 minutes to cool slightly. Stir in the butter until melted and well combined. Pour over the fudge. Place in fridge for 3 hours or until firm.
  5. Place the milk chocolate and oil in a small microwave safe bowl. Cook, stirring every 30 seconds, on high for 90 seconds or until smooth. Spread evenly over the caramel to cover. Place in the fridge for 20 minutes to set.
  6. Remove the slice from the pan and use a hot sharp knife to cut into squares. The caramel will get gooey on sitting.
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